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Sour cereal soup is a Slavic traditional soup made with various types of cereals such as rye, wheat and oats, which are fermented to create a sourdough-like soup base and stirred into a pot of stock which may or may not contain meat such as boiled sausage and bacon, along with other ingredients such as hard-boiled eggs, potatoes and dried mushrooms.
Kwaśnica – traditional sauerkraut soup, eaten in the south of Poland; Rosół – chicken noodle soup; Rumpuć – thick vegetable soup, characteristic of Wielkopolska cuisine; Solnik – salty water-based soup; Zupa borowikowa – boletus mushroom soup; Zupa buraczkowa – red beetroot soup with potatoes, similar to traditional Barszcz
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Polish cuisine (Polish: kuchnia polska [ˈkux.ɲa ˈpɔl.ska]) is a style of food preparation originating in and widely popular in Poland. Due to Poland's history , Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines.
Krupnik, or barley soup, originates in Polish lands; its name comes from the Slavic term for hulled grains, krupa. While non-Jewish recipes for krupnik often involve meat (beef, chicken, pork or a mixture) and dairy (sour cream) in the same recipe, Jewish recipes for meat-based krupnik generally use chicken or (more rarely) beef broth; if made ...
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Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat.It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, as a cooking fat, spread, or flavor enhancer.
Sorrel soup usually includes further ingredients such as egg yolks or whole eggs (hard-boiled or scrambled), potatoes, carrots, parsley root, and rice. [1] [3] [12] A variety of Ukrainian green borscht also includes beetroot. [11] In Polish, Ukrainian, Belarusian, and Russian cuisines, sorrel soup may be prepared using any kind of broth instead ...